BUTTERFLAKE ROLLS

Flaky, buttery, and ridiculously delicious (if ever so slightly messy and kind of ugly-ish), these butterflake rolls are simple to make and tremendously tasty. Serve them alongside your favorite Sunday dinner, barbecued meat, or pasta dish. Makes 12 rolls.
BUTTERFLAKE ROLLS
BUTTERFLAKE ROLLS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon yeast

  • 3/4

    cup very warm water

  • 1/4

    cup sugar

  • 1

    egg

  • 2

    egg yolks

  • 3/4

    teaspoon kosher salt

  • 1/2

    cup buttermilk

  • 2 1/2

    – 3 cups all-purpose flour

  • 1

    stick butter, softened

Directions

Prepare a muffin tin for baking by spraying it with nonstick cooking spray, or tossing a small pat of butter into the bottom of each cup. Set aside. In a large bowl, mix yeast in 1/4 cup warm water until dissolved. Add the sugar. Whisk, in the salt and eggs. Beat in milk and remaining water until well-mixed. Use a wooden spoon to stir in about 2 1/2 cups of flour, adding more (up to 3 cups) as necessary to make a soft dough. You want to be able to knead the dough and not have it stick to your fingers, but still have the dough be soft and pillowy. Less is definitely more here. Knead dough a few times. Roll out dough to 1/2 inch thickness and spread with a thin layer of butter (it should be about 2 tablespoons). Fold dough in half, then spread with butter. Repeat this 4 more times. Once you've finished buttering, roll into 1/2 inch thickness and cut dough into 1×1 inch squares. Place 3-4 squares upright in each non-stick sprayed muffin tin. Let rise about 45-60 minutes, or until well risen. Bake in middle rack at 400° F for 15 minutes or until golden brown.

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